Restaurant: T.G.I. Friday's
Chef: Todd Wilbur
Seafood: Atlantic salmon fillets
Produce: crushed pineapple, white onion, garlic
Seasonings: salt, pepper, cayenne pepper, dark brown sugar
Sauces: soy sauce, teriyaki sauce
Other: Jack Daniel's whiskey, pineapple juice, lemon juice, butter flavored spray or spread, olive oil
Cooking Method:
Total Time: 2 hours 10 minutes
Serves: 4 as an entree
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Chef's Notes:
Ingredients:
1 head of garlic1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 ⅓ cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
4 ½ pound fresh Atlantic salmon fillets
fat free butter flavored spray or spread
salt
pepper
Procedure:
1. Preheat the oven to 325 degrees.
2. To roast the garlic for the glaze, cut about 1/2inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave enough so that the cloves stay together. Place the head of garlic in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
3. Combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce the heat until the mixture is just simmering.
4. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining glaze ingredients to the pan and stir.
5. Let the mixture simmer for 40 to 50 minutes or until the glaze has reduced by about onethird and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
6. To cook the fish, preheat your barbeque or kitchen grill to medium/high heat. Remove any skin or bones from the fillets. Brush the entire surface or each fillet with a light coating of the fatfree butterflavored spread or spray. Lightly salt and pepper both sides of the fillets and place them on the hot grill at a slight angle, so that grill marks will be made at an angle on the fish. Cook each fillet for 2 to 4 minutes, then turn them over, placing them back on the grill at an angle once again. After 2 to 4 minutes, turn the fish back over at a different angle so that the grill marks will crisscross. Cook 2 to 4 minutes more, flip again, and cook until done. The entire cooking time should be somewhere between 8 to 15 minutes depending on the thickness of your fillets and the heat of the grill. Be careful not to burn the fish, and quickly move the fish away from any flareups.
7. When the fillets are done, remove them from the grill and spoon a generous portion of glaze over each one.
Serve hot with a baked potato and vegetables, if desired.
1. Preheat the oven to 325 degrees.
2. To roast the garlic for the glaze, cut about 1/2inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave enough so that the cloves stay together. Place the head of garlic in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
3. Combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce the heat until the mixture is just simmering.
4. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining glaze ingredients to the pan and stir.
5. Let the mixture simmer for 40 to 50 minutes or until the glaze has reduced by about onethird and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
6. To cook the fish, preheat your barbeque or kitchen grill to medium/high heat. Remove any skin or bones from the fillets. Brush the entire surface or each fillet with a light coating of the fatfree butterflavored spread or spray. Lightly salt and pepper both sides of the fillets and place them on the hot grill at a slight angle, so that grill marks will be made at an angle on the fish. Cook each fillet for 2 to 4 minutes, then turn them over, placing them back on the grill at an angle once again. After 2 to 4 minutes, turn the fish back over at a different angle so that the grill marks will crisscross. Cook 2 to 4 minutes more, flip again, and cook until done. The entire cooking time should be somewhere between 8 to 15 minutes depending on the thickness of your fillets and the heat of the grill. Be careful not to burn the fish, and quickly move the fish away from any flareups.
7. When the fillets are done, remove them from the grill and spoon a generous portion of glaze over each one.
Serve hot with a baked potato and vegetables, if desired.
Nutrition:
Fat per serving 16.5g
Calories per serving 525
Calories per serving 525
Restaurant: T.G.I. Friday's
Recipe Type: Todd Wilbur Copycat
Recipe Author: Todd Wibur
Book: "Top Secret Recipes Lite"
Book Author: Todd Wibur (Recipe Giveaway: 09-01-2015)
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.topsecretrecipes.com/TGI-Fridays-Jack-Daniels-Grill-Salmon-Copycat-Recipe.html
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